Gingersnaps

  • 6 ounces (3/4 cup)brown sugar
  • 8 ounces (2 sticks) butter
  • 1 teaspoon salt
  • 9 ounces molasses
  • 1/4 cup water
  • 1 teaspoon bicarbonate of soda
  • 1 pound (3 cups) all-purpose flour, plus more for surface
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Salt and raw sugar, for sprinkling
With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.

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